Vegan Pumpkin Spice Ice Cream

Have I mentioned how much I love Fall? I’m sure I have, because I come from a family who is obsessed with the holidays. Most people are ready to skip on to the Winter holidays (or linger in the Summer sun), but I love this time of the year and wish it would last longer!

We took our son to his first pumpkin patch yesterday. If I wasn’t already in the Fall spirit, I definitely am now! All of the bright orange hues of the pumpkins contrasting against the brown and tan hay barrels and corn stocks filled me with nostalgia. I vividly remember annual hay rides, and picking out my very own mini pumpkin (with a mini mouse face painted on it) when I was about his age.

The trip to the patch made me want to roast a pumpkin and cook with it immediately! Pumpkin anything. Ice cream, muffins, pie, soup. You name it, I am craving it!

My first order of business when we got home was to put my ice cream maker in the freezer so it would be ready for churning. Then I set out to make my batter.

This is egg and dairy free, and I promise you won’t miss either of them. It is so creamy and has all of the aromatic spices that you find in a pumpkin pie. In fact, I may change the name to frozen pumpkin pie. Because that’s what your taste buds will think you’re eating.

I’ve been sandwiching it between two of my pumpkin gingerbread bars lately. I’m working on a snickerdoodle recipe to crumble on top as well!

In a saucepan, whisk together the coconut milk, sweetener, and spices. Bring to a low boil, then reduce heat immediately to a simmer. Simmer for 10 minutes, then remove from heat.

Transfer ice cream mixture to a bowl, and stir in pumpkin. Cover with plastic wrap. Make sure to press the plastic wrap directly on the liquid, so there is no condensation. If water gets into the mixture, it will make your ice cream more “icy” rather than creamy.

Place in the refrigerator and chill until cold, at least 2 hours.

Remove the batter from the refrigerator and add the vanilla extract. The alcohol in the extract helps make the ice cream creamy and easier to scoop after freezing.

I will make this! Two questions though. 1) Is the attachment for the stand mixer one that came with it. I have a kitchen aid stand mixer but don’t recall getting an ice-cream attachment. Where can I get attachment is what I’m asking. 2) Is the Coconut milk the kind we drink or the kind in the cans? I’m so excited to try this I’m salivating. Gorgeous photo too! Are you just using a 50mm lens? (guess that was 3 questions).
Keep it up!